2 tablespoons regular barley
1/2 cup rolled oats not quick cook
3/4 cup plus 2 tablespoons milk
1 1/2 teaspoons shortening
1 cup bread flour
2/3 cup whole wheat flour
2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon active dry yeast
NOTE: 3/4 cup plus 2 tablespoons water and 3 tablespoons dry milk can be substituted for the milk if you want to use the delay cycle.
Preheat the oven to 350 degrees. Spread the barley and oats in a shallow baking pan. Bake for 15 minutes, stirring every five minutes. Let the barley and oatmeal cool to room temperature. Place the barley and oatmeal in a blender and blend until the mixture is the consistency of flour. Add all of the ingredients to the bread
machine according to the manufactures directions. Bake on Rye Bread cycle. Makes 1 loaf.
Do not use quick cooking barley or oats in this recipe